Description
Treat yourself to a restaurant-quality meal at home with this elegant and flavorful dish. Tender, perfectly seared filet mignon topped with a luxurious creamy Parmesan mustard sauce—perfect for special occasions or when you’re craving something indulgent.
Ingredients
Scale
For the Filet Mignon:
- 2 filet mignon steaks (6–8 oz each, about 1.5 inches thick)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Sauce:
- 2 cloves garlic (minced)
- 1 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Steaks:
- Season the filet mignon with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat. Add butter, and once melted, place the steaks in the skillet. Sear for 2-3 minutes per side until a golden-brown crust forms.
- For medium-rare, transfer steaks to a 400°F (200°C) oven for 5-7 minutes. For medium, bake for 7-10 minutes. Use a meat thermometer for precision: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Remove from the oven and let the steaks rest for 5 minutes.
- Make the Sauce:
- In the same skillet, melt 1 tbsp butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring to scrape up any browned bits from the skillet.
- Stir in Parmesan cheese, Dijon mustard, and thyme. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve:
- Plate the filet mignon and generously spoon the Parmesan mustard sauce over the top. Garnish with fresh thyme or parsley for an elegant touch.
Notes
- For medium-rare, cook the steaks to 130°F (54°C); for medium, cook to 140°F (60°C).
- Pair with mashed potatoes, roasted asparagus, or a green salad. Red wine (Cabernet Sauvignon or Merlot) pairs perfectly with this dish.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes